How to Plant, Grow, and Care for Cassava

I know of cassava as yuca, as the Spanish term yuca is popular in Caribbean islands like Puerto Rico and the Dominican Republic, as well as parts of the U.S., like Southern California. It’s a delicious root vegetable with brown, knobby skin and creamy white flesh. The tuberous roots sprout from tall stems with large, lobed, and hand-like leaves. 

Though uncommon in grocery stores, you can find cassava in Mexican markets throughout the U.S. It’s difficult to find in cold regions because the plants require eight to 11 months of frost-free weather to form their edible tubers. If you do find them, try them! They’re a tropical delicacy.

Native Area

Cassava is native to humid, tropical countries in South America. It has a wide range, thriving in low and high-elevation areas with varying levels of rainfall. Though it’s native to South America, it grows well in portions of Latin America, Africa, Asia, and Europe.

Some gardeners try cultivating yuca as far north as Oregon! It’ll grow into colder portions of zone 8b, though it won’t produce large, delicious tubers worth harvesting. Consider overwintering it in a large container indoors or in a greenhouse.

Characteristics

Cassava grows dahlia-like tubers from woody stems that sprout high into the air. Some specimens may reach as tall as 22 feet! These erect woody limbs sprout palmate, hand-like leaves. 

These root veggies are monoecious, meaning they sprout separate male and female flowers on the same plant. They’re small and inconspicuous, though they’re gorgeous en masse with large plantings. 

Cassava contains some toxic compounds in its skin and leaves. They’re easily removed with the right preparation. Peel the skin and boil the roots until they’re soft before eating them. Discard the boiled water, and avoid using it for soups and stews. 

After boiling, the leaves are edible, too. You may also process the flesh into flour. Remember, never eat raw cassava; prepare it first before consuming it.

Planting

Yuca grows best in sunny sites with regular water, airflow, and high humidity. Grant the plants plenty of room to grow, as they spread tall and wide during the growing season! With a proper planting, they’ll thrive in the months to come. 

Growing From Seed

Though unusual, growing cassava from seeds is possible! The seeds have a germination rate lower than 50% and are highly variable. The seedlings that sprout will look vastly different than the parent plants. They require patience and care to grow. 

Start by preparing pots or trays with potting soil, and soak your seeds for 24 hours. Moisten the soil, then plant the seeds a half-inch deep. Set the pots in trays, and cover them with humidity domes to keep them sufficiently moist. They germinate best at temperatures between 86-95°F (30-35°C). 

After germination, let the plants grow for a few weeks or months to establish themselves. Transplant them into the garden one to two weeks after your last average frost date, when the days are lengthening and warming during spring. 

Transplanting

Most growers transplant stem cuttings to propagate cassava, as the roots do not divide well like potatoes or yams. They decline rapidly after harvesting, turning mushy and rotten. Instead, take foot-long stem portions and plant them in the garden.

Bury the stems so that two or more inches sit underground. Keep them moist, but not soggy, while they establish themselves, and provide bright light. Shortly after planting, they’ll sprout roots that thicken and swell into tuberous structures.

How to Grow

Provide plenty of light, space, and moisture for a successful cassava crop. Use large containers, raised beds, or in-ground beds to grow it. It’ll thrive well in frost-free regions of the country, especially Texas, Alabama, and Florida. 

Light

Cassava grows best with full sun. Grant your plants between six and eight hours of daily direct sunlight. Shady sites will lead to low yields and weak plants. 

If you’re overwintering a plant indoors, provide it with as much direct sunlight as possible. Place it near a clear window with bright light, and add grow lights if necessary to bolster the brightness. 

Water

Cassava thrives with regular moisture during the growing season. It’s incredibly drought-tolerant, growing well in dry and wet regions. Though it is drought-tolerant, plants in dry soils will lose their lower leaves and may have stringy, bland-tasting roots. 

In areas with dry seasons, the plants will enter a dormant state until rain or irrigation reappears. Don’t worry! They’ll return with healthy growth once moisture reappears. 

Soil

Fertile, well-drained, and sandy soil is best for your cassava crop. The plants thrive in similar conditions to sweet potatoes. Dense, clay-rich, or compacted soils are difficult for them to thrive in, as they may produce deformed or stunted roots. 

Drainage is essential for a healthy crop. Add compost on top of the soil to promote fertile, free-draining, and absorbent soil. 

Temperature

Cassava thrives in warm, frost-free climates. It’ll tolerate cold temperatures, though the plant will halt its growth until warm weather returns. Overwinter container specimens indoors, or consider an alternative root crop like potatoes in cold regions with short growing seasons. 

Fertilizing

If you’re not regularly adding compost to the soil, your vegetables may benefit from a dose or two of organic fertilizer during the growing season. Unlike most veggies, they can thrive in depleted soils with low levels of nutrients. Their resilience makes them an important food crop for regions with poor, infertile soils.

Maintenance

Low-maintenance and easy-going, cassava grows well without much care. Cut off damaged or diseased leaves as you see them, and pull weeds from the soil to prevent overcrowding. Adding compost on top of the soil can help suppress weeds while also feeding and nourishing the site.

Propagation

Unlike sweet potatoes and potatoes, cassava propagation is primarily accomplished with stem cuttings! A single plant can produce a few cuttings. You may also save seeds if you’d like to try growing new varieties. 

Cuttings

Take cuttings as early in the growing season as possible; they’ll need more than eight months to grow a sizable crop. Cut stems into 10 to 12-inch portions, and strip the lower parts of each cutting of their leaves. Stick the cuttings two inches or more into the soil, then water them regularly to keep them moist. 

The cut stems will root in a few days or weeks. After the stems root, you’ll notice new shoots forming from their tips. 

You may also root cuttings in pots instead of in the ground. This is ideal if you’re overwintering them for planting the next spring. Root the cuttings in containers in the fall, keep them inside in the winter, then transplant them to the garden in spring. 

Seed Saving

Cassava requires proper pollination to form seeds. Ensure pollen gets from male to female flowers by shaking your plants when their flowers are open, and by encouraging pollinators to come to your garden. Seeds form in green capsules that harden and dry as they ripen.

Once the pods are hardy and dry, collect them and peel the seeds from the inside. Let them dry, then store them in a glass, plastic, or paper container. Store the seeds in a cool, dry, and dark location until you’re ready to plant them. A pantry, closet, or cabinet is perfect for storing them. 

Harvesting and Storage

Harvest cassava at the end of the growing season before cool temperatures arrive in the fall and winter. Wait eight to 11 months after planting, and check the roots to verify they’re swollen and turgid before pulling them up. Use a potato fork to lift them out of the ground, or try knocking the stems over to uproot them. 

The roots quickly decline after harvesting. Store them in a cool, dry location with your other root veggies for a week or so until they start rotting. You may also freeze peeled portions for long-term storage. Prepared cassava lasts a few days in the fridge before spoiling. 

Common Problems

No serious diseases or pests affect these evergreen perennials. They may sometimes face issues when they’re weak, or where pests and diseases are especially prevalent. Keep your specimens happy and healthy to ward off these issues. 

Pests

Aphids and spider mites are common insect pests, especially in dry areas. Wet the leaves frequently and hose off the insects to prevent them from establishing on your crops. 

Large, ground-foraging animals like pigs, rats, and goats may search for these roots and seek them out. Keep these animals out of the garden as best you can with fences, raised beds, and other preventative measures.

Diseases

Viruses and bacteria may infect troubled specimens. Mosaic viruses can cause issues, especially where they’re prevalent in other crops. Maintain a clean growing site free of diseased or pest-riddled debris, and remove infected plants before they spread diseases to the others. Select disease-resistant cultivars, if possible, to cultivate in your garden. 

Frequently Asked Questions